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Rack of Lamb Recipe

Rack of Lamb Recipe
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★★★★★

5 from 15 reviews

This elegant Rack of Lamb recipe features tender, juicy racks seasoned with a fragrant garlic and herb mixture, seared to perfection, and roasted to a perfect medium-rare. Served with refreshing mint sauce, this dish is ideal for special occasions or a luxurious weeknight dinner.

Ingredients

Scale

Meat

  • 2 racks of lamb, frenched (about 3 pounds)

Seasoning and Herb Mixture

  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 6 garlic cloves, grated
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons extra-virgin olive oil

Cooking Oil

  • 1 tablespoon vegetable oil

Serving

  • Mint sauce, homemade or store-bought, for serving

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) with a rack set in the upper third position to prepare for roasting.
  2. Season Lamb: Pat the racks of lamb dry with paper towels. Season all over evenly with 1 teaspoon of kosher salt and ½ teaspoon of freshly cracked black pepper.
  3. Prepare Herb Mixture: In a small bowl, combine the grated garlic, finely chopped parsley, chopped rosemary, extra-virgin olive oil, the remaining ½ teaspoon kosher salt, and the remaining ½ teaspoon black pepper until well mixed.
  4. Sear the Lamb: Heat a large dry heavy-bottom skillet over high heat until it starts smoking. Add the vegetable oil, and once it’s shimmering, place one rack of lamb at a time with the ribs facing up. Cook undisturbed for about 5 minutes until browned, then turn and brown on all other sides for another 3 to 4 minutes. Transfer the lamb to a rimmed baking sheet.
  5. Brush Herb Oil and Roast: Generously brush the lamb racks with the prepared garlic herb oil. Place in the preheated oven and roast for about 15 minutes or until an instant-read thermometer inserted into the thickest part of the meat reads 125°F for rare to medium-rare doneness.
  6. Rest and Serve: Remove the lamb from the oven, tent loosely with foil, and allow it to rest for 10 minutes to redistribute the juices. Carve the racks into individual chops and serve with mint sauce on the side.

Notes

  • Frenched racks mean the rib bones are cleaned of meat and fat for an elegant presentation. Ask your butcher to do this or do it yourself.
  • Use an instant-read meat thermometer to ensure accuracy in doneness; 125°F internal temperature will give a medium-rare finish after resting.
  • Mint sauce can be homemade by combining fresh mint, vinegar, sugar, and water or purchased from the store for convenience.
  • Resting the lamb after roasting is essential to allow the juices to settle and keep the meat moist and flavorful.

Nutrition

Keywords: rack of lamb, roasted lamb, herb crust lamb, garlic lamb, mint sauce, elegant dinner recipe, main course lamb

Find it online: https://cheframiflavor.com/rack-of-lamb-recipe/